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  • 2 tablespoons vegetable oil, divided
  • 2 pounds extra-firm tofu (not silken), drained and cut into 20 (1/4-inch thick) slices
  • 4 green onions, thinly sliced diagonally
  • 1 (2-inch) piece ginger (about 2 ounces), peeled and minced
  • 1 red Thai chiles, sliced in half lengthwise, seeded and thinly sliced
  • 4 tablespoons soy sauce
  • 4 teaspoons dark sesame oil
  • 2 tablespoons sake (rice wine)


  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu and fry until golden and crisp, about 6 minutes. Flip and fry the other side, about 6 minutes. Drain on a paper towel-line plate.
  2. Meanwhile, heat remaining oil in a small saucepan and stir-fry green onions, ginger and chiles until wilted, about 1 minute. Combine soy sauce, sesame oil and sake in a bowl, and stir in the stir-fried herbs.
  3. Serve tofu, overlapping the rectangular slices, topped with the sauce.
Recipe by Corinne Trang.

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The recipe was originally published as Pan-Fried Tofu with Soy Sauce and Sesame Dressing on

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